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  • Writer's pictureIsobel Austin-Little


Updated: Oct 30, 2021

Out of all the pumpkin recipes out there, this has to be one of my favourites! Pumpkin seed milk is so wonderfully thick and creamy. I like to infuse mine with some spices to give it that extra flavour and kick.

Not only are pumpkin seeds a good source of protein, with a 1-ounce serving providing 7 grams of plant-based protein, they also are rich in essential minerals like magnesium, calcium, potassium and they are a good source of omega-3 fatty acids too. In other words, they're the perfect snack, addition to your morning porridge, or enjoyed as milk.

So, how do you milk your pumpkin seeds?


  • 1 cup raw pumpkin seeds (taken straight from the pumpkin or from a packet)

  • 1 tsp Himalayan salt

  • 4 cups water

  • 1/2 tsp vanilla extract

  • 1/4 tsp cinnamon powder

  • 1/4 tsp cardamom powder or pods


  1. Place the pumpkin seeds in a deep bowl and cover with water and a sprinkle of salt.

  2. Leave overnight.

  3. Drain the pumpkin seeds and then add to a blender with 4 cups of water the vanilla extract, cinnamon and cardamom powder.

  4. Blend for a minute until thick and creamy.

  5. Strain through a muslin bag, if you don't have one a small sieve will also work.

  6. Add to a Kilner jar and store in the fridge.

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